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Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing

The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins

Main Authors: Casassa, Luis Federico, Keirsey, Landon S., Mireles, María S., Larsen, Richard C., Harbertson, James F.
Format: info:ar-repo/semantics/artículo
Language:Inglés
Published: 2018
Subjects:
Vinos
Vino Tinto
Vino Blanco
Vinificación
Fermentación
Compuestos Fenólicos
Wines
Red Wines
White Wines
Winemaking
Fermentation
Phenolic Compounds
Vino Syrah
Vino Viognier
Online Access:http://hdl.handle.net/20.500.12123/2066
https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS
Summary:The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins

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